Roast Chicken Stuffed Potatoes with Mushroom Pan Gravy

By

This quick and easy weeknight meal can be put together in a jiff giving each lucky person a little bit of comfort on their plate!

Find more recipes from the Kitchen Witch here

View complete recipe

  • Easy
  • 15 mins
  • 90 mins
  • Budget Friendly

Ingredients

  • 1 pre-roasted 3 lb grocery chicken
  • 4 russet baking potatoes
  • 1 tbsp melted butter
  • 6-8 sliced button mushrooms
  • 1/2 tsp each sat and pepper
  • 1 tsp garlic powder
  • 1 tsp dried herbes de provence or thyme
  • 2 tbsp all purpose flour
  • 1/4 cup sherry
  • 2 cups chicken stock

Preparation

Step 1

Pierce potatoes all over with a fork and roast in a pre-heated 400 degree oven directly on the oven rack for 90 minutes.

Step 2

Using clean hands or kitchen gloves, pull apart and shred the chicken mixing the white and ark meat. Set aside until ready to use.

Step 3

Saute the mushrooms in the butter in a non-stick pan over medium high heat. Add the garlic powder, salt, pepper, and herbs.

Step 4

When the mushrooms have released their water, add the flour to the pan and make a roux, adding additional reserved fat to the pan if needed - you are going to make a "paste" or roux with the flour and the pan drippings. keep stirring over medium heat for about 30 seconds to take all rawness out of the flour.

Step 5

Add the sherry and whisk. Add the chicken stock and continue to whisk until the gravy thickens.

Step 6

Cut each potato in half and then fluff by squeezing the ends and pushing inward toward the center of the potato. Place generous amounts of chicken on each potato half and drizzle generously with the mushroom pan gravy.

View complete recipe

You'll also love

You'll also love